Mezcal Marinated Steak Sandwiches
Mezcal, an agave based alcohol beverage from Mexico, is a perfect ingredient to add to marinades. The natural smokiness blends really well with red meat and really ties together on the grill. I recommend grilling the steak over charcoal, but you can certainly use a gas range or indoor grill as well. This steak sandwich is served with sauteed onions and a fantastic creamy lime-jalapeno topping.
- 1/2 pounds flat steak (flat-iron, flank, or sirloin flap steak)
- 5-6 hamburger buns
- juice of 3 limes
- 1/4 cup mezcal
- 2 tablespoon olive oil
- 1/2 jalapeno, seeded and finely minced (reserve other half for topping)
- 2 cloves garlic, minced
- 1 1/4 teaspoon salt
- 2 teaspoons agave syrup (or honey)
- 1 teaspoon cumin
- 1 teaspoon Mexican chili powder (or plain chili powder if preferred)
- 1/2 teaspoon granulated onion
- 1/2 teaspoon black pepper
- for onions:
- 1 cup beef broth
- 2 large sweet onions, cut into thin rings
- 3 strips bacon, chopped
- pinch of salt and black pepper
- for topping:
- 1 cup mayonnaise
- zest of 1 lime, plus juice
- 1/2 jalapeno, seeded and roughly chopped
- pinch of salt
- Stir together marinade ingredients until well combined. Place flat steaks in a resealable plastic bag, pour marinade over top making sure that all surfaces are well coated. Seal bag and place into refrigerator for 4-8 hours.
- Combine topping ingredients in a small bowl. Cover with plastic wrap and place into refrigerator.
- In a large skillet, fry bacon until crisp. Spoon out onto a paper towel lined plate. Add sliced onion to bacon grease and saute over medium to medium high heat for a few minutes. Season with salt. Add broth to pan along with cooked bacon and let mixture come to a high simmer. Reduce heat to medium-low, cover pan and cook for 8 minutes or until broth has reduced and onions are brown and tender. Remove from heat, cover, and keep warm. Briefly reheat on the stove top if needed.
- Preheat grill for medium high heat.
- Remove steaks from bag and place onto the grill. Carefully pour some of the remaining marinade over top. Discard the rest. Cook for 7-9 minutes per side, depending on thickness and type of steak being used. Once cooked to desired doneness, remove from heat and place onto a clean cutting board.
- Cut steak into thin slices and assemble sandwiches with cooked onions and sandwich topping. Enjoy!
Photo by: Sabrina Baksh